Allergy Free Cooking Substitutes

Flour

 

The following is the equivalent of 1 cup of all-purpose flour:

There are many ways to substitute flour. The one that I find is the best, because it is an equal exchange to all-purpose flour is:

  • Bob’s Red Mill All Purpose Flour + ¼ tsp of Xanthan Gum for cookies
  • ½ tsp of Xanthan Gum for cakes
  • ¾ tsp of Xanthan Gum for muffins
  • 2 tsp of Xanthan Gum for pizza crust
  • 1 ½ tsp of Xanthan Gum for bread

 

Egg

 

The following are the equivalent of one egg in baking:

 

  • 1 tsp of baking soda plus 1 tablespoon of vinegar
  • ¼ cup of applesauce plus 1 teaspoon of baking powder
  • ½ of a mashed ripe banana plus ¼ teaspoon of baking powder

 

Milk

For baking, any of the following would be used as an even exchange to cow’s milk:

 

  • Soy Milk
  • Rice Milk
  • Almond Milk
  • Coconut Milk

 

Buttermilk

The following is the equivalent of 1 cup of buttermilk:

 

  • 1 cup of dairy free milk plus 2 tbsp of vinegar  (let it sit for 5 minutes)

 

Sour Cream

The following is the equivalent of 1 cup of sour cream:

 

  • 1 cup of plain dairy free yogurt

 

Evaporated Milk

The following is the equivalent of 1 cup of evaporated milk:

  • Take 2 cups of dairy free milk and cook over medium low heat. Stir occasionally so that the milk doesn’t stick to the pan.  It’s done when it has reduced to 1 cup

Heavy Cream

  • Take a 13.5 fl. Oz can of Whole Coconut Milk.  Refrigerate and the coconut cream will separate from the water.  Skim the cream and substitute for heavy cream.
  • Mix 2/3 cup of dairy free milk plus 1/3 cup of dairy free margarine melted.  It will equal 1 cup of heavy cream for cooking.

 

Sweet Condensed Milk

The following is the equivalent of 1 cup of sweet condensed milk

  • Take 3 cups of dairy free milk plus ½ cup of sugar or evaporated cane sugar plus 1 tsp of vanilla.  Pour milk, vanilla and sugar into a saucepan and cook over medium-low heat.  Stir occasionally until the liquid has reduced to 1 cup.